Fragrant Persian Lamb Stew Recipe

Aromatic Persian Lamb Stew

As the chilly autumn winds begin to blow, I find myself craving warm, comforting dishes that fill the house with delightful aromas. Today, I’m excited to share with you my recipe for a tantalizing Persian Lamb Stew that is sure to transport you to a cozy kitchen in the heart of Tehran.

Ingredients:

• 500g lamb shoulder, diced
• 100g dried apricots
• 50ml pomegranate molasses
• 30g barberries
• 100g yellow split peas
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 750ml vegetable broth
• 2 tbsp olive oil
• to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• wooden spoon

To begin, heat the olive oil in a large pot over medium heat. Add the diced lamb shoulder and brown it on all sides, then remove it from the pot and set it aside.

In the same pot, sauté the chopped onion until it becomes translucent. Add the minced garlic, ground turmeric, and ground cinnamon, and cook for another minute until fragrant.

Return the browned lamb shoulder to the pot, along with the vegetable broth, dried apricots, barberries, and yellow split peas. Bring the stew to a boil, then reduce the heat to low and let it simmer for 1.5 hours, stirring occasionally.

Once the meat is tender and the stew has thickened, stir in the pomegranate molasses and season with salt and pepper to taste. Let the stew simmer for an additional 15 minutes to allow the flavors to meld together.

Serve the aromatic Persian Lamb Stew hot, garnished with fresh herbs and a dollop of tangy yogurt. This dish weighs approximately 1400g after cooking and serves 4–6 people, with each serving coming in at around 300 calories.

For a unique twist, try adding a handful of slivered almonds for an extra crunch and nutty flavor. Enjoy this fragrant stew with a side of fluffy basmati rice or warm naan bread. I hope this recipe brings you as much warmth and joy as it does to my kitchen. Bon appétit!